3\/4 lb. lamb, lean ground
\n1 onion, finely chopped
\n2 garlic cloves, finely chopped
\n1 1\/3 T. cumin
\n1 tsp. ginger
\n1 tsp. paprika
\n3\/4 tsp. cinnamon
\n1 pinch cayenne
\n1 pinch saffron threads, soak in water
\n2 T. chopped fresh parsley
\n2 T. fresh coriander leaves, chopped
\nsalt and freshly ground black pepper, to taste
\n1 egg lightly beaten
\n4 slices filo (whole wheat if you can find it)
\nmelted butter<\/p>\n
Combine all but the filo, melted butter and egg. saut\u00e9 the lamb, onion, garlic, cumin, ginger, paprika, cinnamon, cayenne, saffron, parsley, coriander, salt and pepper in a frying pan and cook over a medium heat, uncovered and stirring occasionally. Cook for about 6 minutes, or until the moisture has completely evaporated and the lamb has cooked. Drain off and discard the fat. Add the egg and continue to stir for about 1 minute, or until it is cooked. Preheat the oven to 375\u00b0F. Cut 3 inch wide strips of filo. Brush 1 strip with melted butter and place another one on top. Brush with the butter and place a heaped tsp. of filling at one end. Fold the corner in to make a triangle. Fold along the line as you would in folding a flat. Repeat with the remaining filo and filling. Place on a greased baking sheet and bake for about 15 minutes, until golden. Serve immediately, warm or at room temperature.<\/p>\n
Yield: 6 servings
\nCalories: 182
\nFat: 11g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 lb. lamb, lean ground 1 onion, finely chopped 2 garlic cloves, finely chopped 1 1\/3 T. cumin 1 tsp. ginger 1 tsp. paprika 3\/4 tsp. cinnamon 1 pinch cayenne 1 pinch saffron threads, soak in water 2 T. chopped fresh parsley 2 T. fresh coriander leaves, chopped salt and freshly ground black pepper, to taste 1 egg lightly beaten 4 slices filo (whole wheat if you can find it) melted butter Combine all but the filo, melted butter and…<\/p>\n